Finely grate (ideally using a food processor) the following vegetables: 200g piece of white cabbage, 1 large candy-striped beetroot, a handful of red or purple radishes, one carrot and 1 small shallot. Place in a bowl and sprinkle with a little sea salt.

In a small bowl mix together 1/3 cup Greek yoghurt, 1 tbsp mayonnaise, 1 tsp Dijon mustard, and the juice of 1 lime. Add some finely chopped mint and dill and a drizzle of olive oil. Add to the coleslaw and mix well.

Serves 4 as a side dish.